Broccoli & Cheese Soup (LC)
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, peeled, diced
- 1 celery stalk, diced
- 1 tsp garlic powder
- Salt and pepper for seasoning
- 1 broccoli head, chopped
- 1 vegetable stock cube (low sodium)
- 1l water
- 200g cottage cheese
To serve (per portion):
- 15g cheese, grated
- 1 tbsp fresh parsley leaves, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the onion, carrot, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic powder and season with salt and pepper.
Add the chopped broccoli, vegetable stock cube, and water. Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the vegetables are tender.
Remove from the heat and allow to cool slightly. Transfer to a heat-proof blender or food processor with the cottage cheese. Blend until smooth. You could also use a handheld stick blender.
Return the soup to the pan and gently heat through. Adjust seasoning if needed.
Serve hot, topped with grated cheese and chopped parsley.
Note - This soup contains some protein from the cottage cheese and cheese added when serving. Feel free to include an extra portion of protein. Additional Greek yoghurt, 1–2 boiled eggs, or your choice of meat, fish, or a vegetarian alternative. The protein can be stirred into the soup or served separately on the side.